Start this recipe by preparing the buckwheat salad. Place into a dry pan and fry for a minute before covering with stock and cooking for 10 minutes. Allow to cool then stir in the honey, zest and juice of a lime, 1 tbsp extra virgin olive oil, the raw mange tout cut into diamond shapes and cucumber ribbons. Season well with salt and pepper and put aside. Next, prepare the salmon by together the breadcrumbs, parmesan, coriander, chilli flakes and oil. Heat a pan with a little oil and quickly seal the salmon fillets on both sides then place onto a baking tray. Cover the top of the salmon fillets with the chilli crumb mixture and pat down firmly. Place in the oven at 200`c and cook for 10 minutes. Serve immediately with the fresh buckwheat salad.

Serves 2

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